No eggs, no milk, means no mayonnaise. Suck. But I found a vegan mayonnaise recipe, which while it contains some things on my "no eat" list (vinegar, which contains brewer's yeast, and mustard), the basic recipe I used seemed to create a nice creamy base to which I intend to add various spices.
- 1 1/8 cup oil (I used canola oil)
- 1/2 cup soy milk
- 1 tsp lemon juice
- 1/2 tsp salt
Combine in blender until set.
The result is rather bland, and has strong overtones of the canola oil base, so I'd imagine doing this in the future with olive oil instead, to give it a much better flavor. The overall result, however, has the same color and consistency as commercial mayo, so I'm quite pleased at the result.
My plan for now is to put roasted bell peppers and chopped olives in it to make a spread for sandwiches and a dip for french fries, since I can't have ketchup. (No tomatoes.)
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